Honey Sriracha Chicken Wraps

Servings: 2

Ingredients:

  • 11 oz Chicken Tenders
  • 2 tsp Better Than Bouillon Chicken Base
  • 2 cups Water
  • 100 g Orange Bell Pepper, diced (half a medium pepper)
  • 25 g Jalapeno, diced (1 pepper)
  • 20 g Shallot, diced (1 small shallot)
  • 1 Head Butter Lettuce
  • 2 tsp Sriracha
  • 1 tbsp Honey
  • 7 g Scallion, sliced (1 stalk)
  • 50 g Pink Lady Apples, sliced (1/4 apple)
  • 1/2 tsp Black Pepper
  • 1/4 tsp Garlic Powder

Directions:

  1. Heat a deep skillet to medium heat. Add 2 cups of water and the chicken base. Stir until well combined.
  2. Add the chicken tenderloins to the water and cover with lid. Turn heat to low and simmer covered for 1 hour.
  3. While the chicken is cooking prep all the veggies by slicing and dicing.
  4. After the 1 hour, drain most of the water from the pan, leave a few tablespoons worth of liquid in the pan. Using a fork break up the chicken into small shredded pieces.
  5. Add the peppers and shallots to the chicken, stir and cook for 1 minute.
  6. Add the Sriracha and Honey to the chicken and pepper mixture.
  7. Season with the pepper and garlic powder, then mix everything together.
  8. Return lid to the pan and cook on low for 8 minutes to cook down the peppers and onion.
  9. Plate in lettuce leafs, then top with sliced shallots and apple. Serve with spicy, sweet and sour sauce.

Kcals 242g / 36.5g P / 20.2g C / 2.1g F

Spicy, Sweet & Sour Sauce

Servings: 2

Ingredients:

  • 1 tbsp Sweet & Sour Sauce
  • 1 tbsp Duck Sauce
  • 1 tsp Sriracha

Directions:

  1. Stir all sauces together and serve.

Kcals 28g / .3g P / 7g C / 0g F